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School of Business and Hospitality

Dean: Alfred P. Muss
Phone: (315) 684-6923

Culinary Arts Management A.A.S.


The Culinary Arts Management program combines classroom time, laboratory learning, hands-on experience and cooperative work experiences with a goal of developing students who are both ready for the world of work or for transfer to an upper-level curriculum. The program has a foundation in culinary arts courses focusing on basic skills, garde manger, meat/seafood/poultry fabrication, stocks, sauces, soups, baking and pastry.  Students will also progress through management and business classes to a final semester capstone course where they will assist in the operation of  the kitchen at the Copper Turret Restaurant in the Village of Morrisville.  The Copper Turret, which is operated year round by the Morrisville Auxiliary Corporation, will serve as the learning laboratory for this program. Students will be prepared for positions in restaurants, country clubs, resorts, banquet facilities, commercial kitchens, and all other food service operations.

The Culinary Arts Management program leads to an Associate in Applied Science (A.A.S.) degree and provides students with a culinary education that has depth and breadth as well as crucial work experience. The Culinary Arts Management program is designed to expose students to a broad range of career options to which they can add specificity through their work experience during and after completing the curriculum.

Culinary Arts Management is a ThinkPad University curriculum in which the use of laptop computers is integrated into courses.